4 large chicken breasts
2 cups leek, thinly sliced
2 cups chicken broth
4 tablespoons unsalted butter (I used 1 T butter and 1 T olive oil)
2 tsp lemon juice
2 tablespoons tarragon, rough chopped
Put leeks in large skillet with chicken broth and butter. Cook over gentle boil about 8 minutes until broth just covers leeks.
Top with chicken breasts lightly seasoned with salt and pepper. Cover and simmer on low about 10 minute until just done.
Remove chicken to serving platter and increase heat. Add 2 tbs butter, lemon juice and tarragon. Simmer until butter melts.
Pour over chicken and serve. Serves 4
Amount Per Serving
Total Fat: 11.45g
Total Carbs: 6.98g
Dietary Fiber: 0.81g
Weight Watchers Points 5
Recipe Source - Mother Rimmy